Jenny Flynn, head chef at Faithlegg House Hotel wins AA Delicious Dish of the Year!

 

 

Jenny Flynn, head chef at Faithlegg House Hotel has been awarded the AA Delicious Dish of the Year at the annual AA Hospitality Awards that took place on Wednesday September 16th at a lavish reception in Dublin’s 5 star Westbury Hotel.

 

An exciting new category introduced to this year’s awards, Jenny is the first ever winner of the AA Delicous Dish of the Year following a public vote and has certainly set the bar high with her winning recipe of scallops with black pudding, apple and locally brewed cidar.

 

 

An AA Rosette holder for the past six years and a proud member of Good Food Ireland, Faithlegg House Hotel has also just been awarded 2 AA Rosettes for Culinary Excellence in 2015. Head chef, Jenny Flynn’s delicious cuisine showcases all that is best and finest from local artisan producers. Her passion for local suppliers and using the abundance of great ingredients on her doorstep in Waterford continues to inform her creative and delectable food at Faithlegg House Hotel such as this award winning dish.

 

Commenting the win, Jenny Flynn said, “I am genuinely shocked but absolutely thrilled. I have a great community of local producers working with me to supply the very best of ingredients used throughout the menu at Faithlegg, not to mention the fantastic team in the kitchen without whom such awards would not be achievable.”

 

“Creating an enjoyable and memorable dining experience for each guest is central to every dish prepared and served at Faithlegg. Food is becoming an increasingly significant factor for consideration when people are choosing a destination for business or pleasure and at Faithlegg we strive to ensure that we consistently deliver on the food experience”, she added.

 

 

Experience Jenny’s award-winning cuisine for yourself at the perennially popular and now even prettier than ever, Roseville Rooms at Faithlegg House Hotel which have just been refurbished. The Roseville Rooms’ distinctive layout – created from two of the original ornate drawing rooms in the original house interconnecting with a garden conservatory – remains untouched but with subtle and elegant shades of old gold, cream and sage green, a dramatic patterned brocade wall treatment and rich plaid carpets, the restaurant is now an even more polished and sophisticated setting in which to enjoy chef Jenny Flynn’s fine food.

Scallops with Black Pudding, apple and locally brewed Cider.

A story on a plate, this recipe features some amazing locally sourced produce from suppliers on our doorstep :  Country Style Black Pudding, Flanagan’s Scallop’s and Bulmer’s Cider

 

4 equally sized scallops

 

1/4 granny smith apple

 

50g black pudding

 

Picked fennel

 

20g butter

 

Cider dressing

1 pint of Bulmer's cider 10g wholegrain mustard 1 shallot   300ml Irish rapeseed oil 25ml cider vinegar 15ml sherry vinegar  

 

Method

To make the dressing fry off the shallot add mustard and vinegars reduce

Add cider reduce

Whisk in oil and serve warm over the scallops

 

Scallops

Prep the scallop's by removing the mussel on the side of the scallops pat dry

In a hot pan add butter cook pudding and scallops about 2mins each side   

Put scallops on julienne of apple and cooked pudding spoon over the cider dressing  

 

The dressing really makes this dish, the sweetness of the scallop’s works well with the cider a classic combination.